Food Poisoning: What to Do at Home, Dehydration Warning Signs and When to Get Medical Help

Quick answer: most food poisoning causes diarrhea, stomach cramps, nausea, vomiting and sometimes fever, and gets better on its own. Rest and drink small, frequent sips of fluids, such as water or an oral rehydration solution. The CDC says to see a health care provider for bloody diarrhea, a fever over 102°F, vomiting so often you cannot keep liquids down, signs of dehydration or diarrhea lasting more than three days. Call 911 for trouble breathing or swallowing, blurred or double vision, drooping eyelids, slurred speech or muscle weakness, which can be signs of botulism. Report suspected food poisoning to your local health department.

Almost everyone has a bout of food poisoning at some point. It might come from leftovers left out too long, undercooked chicken, a contaminated salad or a buffet at a party. For most healthy adults, it is miserable but short. For young children, older adults, pregnant people and anyone with a weakened immune system, it can become serious.

This guide covers what to do at home, the signs that mean it is time to get medical help and how to keep a small kitchen safe. It belongs to our apartment emergency kit and preparedness guide.

Sources: CDC, “Food Poisoning Symptoms,” “People at Increased Risk for Food Poisoning,” “About Botulism” and “Preventing Norovirus”; FoodSafety.gov, “Food Poisoning,” “Safe Minimum Internal Temperatures” and “Cold Food Storage Chart”; USDA Food Safety and Inspection Service, leftovers and food safety guidance; U.S. Food and Drug Administration food safety resources. Checked November 2026. This article is general safety information, not medical advice. Call 911 in an emergency and contact a health care provider about severe or lasting symptoms.

Common Symptoms

The CDC lists the most common symptoms of food poisoning as:

• Diarrhea
• Stomach pain or cramps
• Nausea
• Vomiting
• Fever

Symptoms can start within hours of eating contaminated food or, with some germs, days or even weeks later. That delay is why the last meal you ate is not always the culprit. Different germs cause different patterns, but the home care is similar for most mild cases.

What to Do at Home

Focus on fluids

Diarrhea and vomiting drain water and salts from the body. Replacing them is the most important thing you can do. CDC and FoodSafety.gov guidance points to drinking plenty of fluids.

• Sip slowly. Small, frequent sips are easier to keep down than large gulps. A spoonful every few minutes is a fine start after vomiting.
• Use an oral rehydration solution if you have one. These are sold at pharmacies and are designed to replace salts and sugar in the right balance. They are especially helpful for children and older adults.
• Water, clear broths and diluted juices also help. Sports drinks can be used, but they are not designed for rehydration in illness.
• Avoid alcohol and large amounts of caffeine, which can make dehydration worse.

Rest and eat when ready

There is no need to force food. When appetite returns, start with small amounts of bland foods that are easy to digest. Return to a normal diet as you feel better.

Be careful with medicines

Over-the-counter anti-diarrhea medicines can help some adults with mild diarrhea, but they are not right for everyone. Medical sources advise talking with a provider before using them if there is bloody diarrhea or a fever, since these can be signs of an infection where slowing the gut is not helpful. Ask a provider or pharmacist before giving any of these medicines to children.

Wash hands and protect others

Germs that cause food poisoning can spread to others in the household. Wash hands thoroughly with soap and water after using the toilet, after cleaning up vomit or diarrhea and before handling food. The CDC notes that alcohol-based hand sanitizers do not work well against norovirus, a common cause of vomiting and diarrhea, so soap and water is the better choice. If you are sick, avoid preparing food for others until at least two days after symptoms stop, as the CDC recommends for norovirus.

When to See a Health Care Provider

The CDC advises seeing a provider if you have any of these symptoms:

• Bloody diarrhea
• Diarrhea and a fever higher than 102°F
• Frequent vomiting that prevents you from keeping liquids down
• Signs of dehydration
• Diarrhea that lasts more than three days

Signs of dehydration

Adults and older children	Infants and young children
Making very little urine	Few or no wet diapers for several hours
Very dry mouth and throat	Dry mouth, no tears when crying
Feeling dizzy when standing up	Unusual sleepiness or fussiness
Fast heartbeat	Sunken eyes or sunken soft spot on the head

Infants and young children can become dehydrated quickly. Call the child’s doctor early if a baby or toddler is vomiting repeatedly, has diarrhea and is not drinking well.

Call 911: Botulism and Other Emergencies

Botulism is rare but life-threatening. The CDC explains that it is caused by a toxin that attacks the body’s nerves. It can come from improperly home-canned, preserved or fermented foods. Call 911 or go to an emergency department right away for:

• Double or blurred vision
• Drooping eyelids
• Slurred speech
• Difficulty swallowing
• Difficulty breathing
• Muscle weakness, often starting in the face and moving down the body

Also call 911 for signs of severe dehydration with confusion or fainting, or for vomiting blood.

Mushrooms, plants and chemicals

If someone may have eaten wild mushrooms, a toxic plant or something contaminated with a chemical, call Poison Control at 1-800-222-1222, or 911 if the person is very sick. Our guide to poison emergencies and when to call Poison Control explains what information to have ready.

People at Higher Risk

The CDC identifies several groups as more likely to get food poisoning and more likely to get seriously ill:

• Adults aged 65 and older
• Children younger than 5
• People with weakened immune systems from conditions such as diabetes, liver or kidney disease, HIV, cancer treatment or organ transplants
• Pregnant people

For people in these groups, call a provider sooner rather than later. Pregnant people should be particularly careful about Listeria, which the CDC notes can cause pregnancy loss, premature birth or serious illness in newborns even when the pregnant person has mild symptoms. Foods linked to Listeria include deli meats, unpasteurized milk and soft cheeses made from it, and refrigerated smoked seafood.

Food Poisoning or Something Else?

Stomach symptoms are not always caused by food. A stomach virus can spread from person to person without any food involved, and other conditions can look similar at first. Seek prompt medical care rather than assuming it is food poisoning if there is:

• Severe, constant belly pain, especially pain that settles in the lower right side, which can be a sign of appendicitis
• A swollen, hard abdomen
• Pain in the chest, jaw or arm along with nausea, which can be a sign of a heart attack
• A recent head injury followed by vomiting
• Vomiting along with a stiff neck, severe headache or confusion
• Symptoms in someone who might be pregnant and has severe pain or bleeding

When several people who ate the same meal get sick around the same time, food is a likely cause. When people in a household get sick one after another over several days, a contagious virus is more likely, and careful handwashing and cleaning become even more important.

Caring for a Sick Child

Children lose fluids faster than adults. Offer small amounts of an oral rehydration solution often, for example a spoonful or a few sips every few minutes, and keep breastfeeding or formula feeding infants as usual unless a doctor advises otherwise. Track wet diapers or bathroom trips. Call the pediatrician for advice early, and seek urgent care for a child who is unusually sleepy, will not drink, has no wet diaper in several hours or has bloody diarrhea.

Report Suspected Food Poisoning

If you think you got sick from food from a restaurant, a store or an event, the CDC recommends reporting it to your local health department, even if you have recovered. Health departments use these reports to find outbreaks and stop other people from getting sick.

• Write down what you ate in the days before symptoms started and where.
• Keep any leftover food in the refrigerator, sealed and labeled “Do not eat,” in case the health department wants to test it.
• Keep receipts or packaging, including lot numbers.
• If you see a provider, mention that you suspect food poisoning; they may test a stool sample.

Cleaning Up After Vomiting or Diarrhea

Some germs, especially norovirus, spread easily from contaminated surfaces. The CDC recommends:

• Wear disposable gloves and, if possible, a mask.
• Wipe up vomit or diarrhea with paper towels and put them in a plastic trash bag.
• Disinfect the area and nearby surfaces with a chlorine bleach solution mixed according to CDC or label directions, or with a disinfectant registered by the EPA as effective against norovirus.
• Wash soiled laundry right away on the longest cycle at the highest water temperature the fabric allows, then machine dry.
• Wash your hands well with soap and water afterward.

Preventing Food Poisoning in a Small Kitchen

FoodSafety.gov organizes prevention into four steps: clean, separate, cook and chill.

Clean

Wash hands for 20 seconds with soap and water before and after handling food. Wash cutting boards, utensils and counters with hot, soapy water after preparing raw meat, poultry, seafood or eggs. Rinse fruits and vegetables under running water; do not wash raw chicken, which can spread germs around the sink.

Separate

Use separate cutting boards and plates for raw meat and for ready-to-eat foods. In a small refrigerator, keep raw meat, poultry and seafood in sealed containers or bags on the bottom shelf so juices cannot drip onto other foods.

Cook

Use a food thermometer, since color is not a reliable sign of doneness. FoodSafety.gov lists these safe minimum internal temperatures:

Food	Safe minimum internal temperature
Poultry, including ground poultry	165°F
Ground beef, pork, veal and lamb	160°F
Beef, pork, veal and lamb steaks, roasts and chops	145°F with a 3-minute rest
Fish and shellfish	145°F
Leftovers and casseroles	165°F
Egg dishes	160°F

Chill

Keep the refrigerator at 40°F or below and the freezer at 0°F, and use appliance thermometers to check. Refrigerate perishable food within 2 hours, or within 1 hour if the temperature is above 90°F, such as food left in a hot car. USDA advice is to use most cooked leftovers within three to four days.

Food Safety During Power Outages

Outages create a common food poisoning risk in apartments. A closed refrigerator keeps food cold for about four hours, and a full freezer holds its temperature for about 48 hours, or 24 hours if half full, according to FoodSafety.gov. Our guide to food safety in a power outage covers what to keep and what to throw out. The rule of thumb from food safety agencies: when in doubt, throw it out.

What to Keep on Hand

Add a few items to your apartment first aid kit and pantry:

• Oral rehydration solution packets or bottles
• A digital thermometer for checking fever
• An appliance thermometer for the refrigerator and freezer
• A food thermometer for cooking
• Disposable gloves and trash bags for cleanup
• Unscented chlorine bleach or an EPA-registered disinfectant
• The Poison Control number, 1-800-222-1222

Frequently Asked Questions

How long does food poisoning usually last?

Many cases improve within a day or two, but some germs cause illness that lasts longer. See a provider if diarrhea lasts more than three days.

What should someone with food poisoning drink?

Small, frequent sips of water, clear broth or an oral rehydration solution. Avoid alcohol and large amounts of caffeine.

When should I go to the doctor for food poisoning?

The CDC says to see a provider for bloody diarrhea, fever above 102°F, vomiting that keeps you from holding down liquids, signs of dehydration or diarrhea lasting more than three days.

Can hand sanitizer stop norovirus from spreading?

The CDC says alcohol-based hand sanitizers do not work well against norovirus. Wash hands with soap and water.

Should I report food poisoning?

Yes. Report suspected food poisoning to your local health department so it can look for outbreaks.

The Bottom Line

Most food poisoning passes with rest and steady fluids. Watch for the CDC warning signs, such as bloody diarrhea, high fever, vomiting that prevents drinking, dehydration or symptoms lasting more than three days, and get help sooner for young children, older adults, pregnant people and anyone with a weakened immune system. Call 911 for vision changes, trouble swallowing or breathing, or muscle weakness. Clean, separate, cook and chill to keep it from happening again.